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Thank you for visiting our site. We have sold the farm and are not taking reservations.

We appreciate all of you who have contributed to our wonderful experience at the farm, memories we’ll carry forever. We're not sure if the new owners, who take possession May 24, are planning to run the B&B in the future, but they are definitely keeping the store open so please continue to visit. As you know, small farms in Vermont are a rarity and becoming more so every year so anything you can do to support Hollister Hill Farm so it’s here for future generations is greatly appreciated. Thank you, again, for your part in our fantastic adventure.

The Dunlops 
Hollister Hill Farm
Bratwurst Sausage

Hollister Hill “Day Trip to the Mediterranean” Sausages and Pasta

A fast and easy weeknight meal that will have you dreaming of the Italian coast. Or Spanish or Greek, too.

Ingredients for two to three servings

  • 2 tablespoon EVOO
  • 1/2 pound hot or sweet Hollister Hill Farm Italian sausage
  • 1 large rosemary sprig
  • 1 large garlic clove
  • 1 1/2 pounds diced fresh plum tomatoes or one 28-ounce can of more if you like lots of sauce
  • 1/4 cup sliced green olives
  • 1/2 lb penne pasta


  1. Heat olive oil in a large skillet over med-high heat, add sausage and rosemary and cook until the sausage is browned. 
  2. Add garlic and cook for one minute. 
  3. Add the tomatoes and cook, stirring occasionally, until they break down into sauce.
  4. While the sauce is cooking, cook pasta so it’s ready when the sauce is done.
  5. Add the olives to the sauce for the last few minutes of cooking.
  6. Drain pasta and toss with the sauce. Salt to taste.
  7. Be transported to a terrace with sea breezes from Sardinia.

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